Hi everyone, I am new to this site and new to making jam/chutney. Can anyone tell me if I make apple sauce with added sugar if there is any reason why it wont keep in jars? Not sure if I am being stupid or not,Ii figures that with the added sugar I should be able to bottle it like a jam, is this correct? I don't want to make a load of it just for it all to go mouldy.
mine is all in parfait jars with the rubber seals. I heat the jars in the oven to sterilise with the rubber seals in situ. I found it impossible to put the seal on a hot jar.I put the hot apple sauce in the jar and close. I have done this for a couple of years and have never had a problem with mould. I know it is not as the book says but it works for me!
Trying to enjoy life as it is
Hi, I should just add that I have seen people saying about putting jars in boiling water but i have no lids to my jars and was wanting to use celofane tops as i have with my chutney.
Welcome to the forum,good to have you join us.
I think the problem with your applesauce will be the amount of sugar you put into it. This along with the pectin in the fruit is what makes it se & not go mouldy. With fruit jams ,jellies & 'cheeses' you add round about 1lb of sugar to 1pint of softened cooked fruit or strained (through a jelly-bag) liquid fruit. Presumably you don't want to add that much sugar to your apple sauce...??? I think it might ferment pretty quickly, especially with cellophane covers. I would not risk it !
However if you are making a savoury apple sauce to have with pork,duck etc why don't you add onions, lemon-juice, spices, cider vinegar, & maybe a little brandy to the apples & sugar, as if you were making a chutney, then whizz it all up & jar it. I still think I would use plastic lids on the jars, as chutney dries out quickly. I made some like this a few weeks ago & it is fine & tastes so good. It was just an experiment because I had so many windfall apples.
I am sure someone else might have a better idea, they will be along later today I expect.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Hi Janie, and welcome aboard!
Is it your intention to make apple sauce, or is it to use up excess apples?
I ask this, because I do have a recipe for apple curd (cheese), but it does only keep for about 6 weeks in the fridge " a bit like fresh lemon curd, I guess.
2 lbs (900gms) sharp cooking apples, cored and sliced
Put in pan with 5 fl ozs (140ml) water and juice of a lemon.
Cook gently till tender and pulpy.
Sieve into a basin.
Mix into this 2 well-beaten eggs and 12 ozs (340gms) sugar, together with 4ozs (110gms) butter.
Place basin over pan of gently boiling water and cook, stirring all the time till it thickens " probably about 30 minutes.
Pot and cover at once.
Keeps for up to 6 weeks.
I made applesauce without the sugar and bottled it last year, it was fine. I may have processed it in a water bath but I can't remember now
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